Description

This Cheesy Chicken Stuffed Peppers recipe is a flavorful and comforting dish featuring bell peppers filled with a savory mixture of shredded rotisserie chicken, rice, broccoli, and melted cheeses. Baked to perfection, these peppers are topped with crunchy crushed crackers and fresh parsley for a delightful contrast of textures, making it an excellent option for a wholesome family meal.

Ingredients

Scale

Vegetables and Aromatics

4 large bell peppers
1 medium shallot, diced
1 Tablespoon minced garlic
2 cups broccoli florets, finely chopped

Protein and Grains

2 1/2 cups shredded rotisserie chicken
2 cups cooked jasmine rice

Cheese

1 cup shredded mozzarella
1 cup shredded cheddar

Seasonings and Liquids

1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 – 3/4 cup water or chicken broth

Toppings and Garnish

4-5 whole wheat crackers, crushed or gluten-free crackers
1/3 cup fresh chopped parsley

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Instructions

Preheat the oven: Set your oven to 400°F to ensure it’s hot and ready for baking the stuffed peppers.
Prepare the peppers: Slice the bell peppers lengthwise in half. Remove all seeds and membranes. Place the pepper halves cut side up in a large baking dish.
Sauté shallots: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced shallot and cook for about 5 minutes until translucent and fragrant.
Add garlic and broccoli: Stir in the minced garlic and finely chopped broccoli florets. Cook for another 5 minutes, until the broccoli turns bright green and slightly tender.
Combine chicken, rice, and seasonings: Add the shredded rotisserie chicken and cooked jasmine rice to the skillet. Mix in the dried oregano, salt, black pepper, and half of the shredded mozzarella and cheddar cheese. Stir everything to warm through and allow the cheeses to begin melting.
Add liquids and stuff peppers: Pour in 1/2 cup of water or chicken broth, stirring to combine. If the mixture seems dry, add more broth until the filling is moist but not watery. Spoon this mixture evenly into each pepper half, then sprinkle the remaining mozzarella and cheddar cheese on top.
Bake covered: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. This will allow the peppers to become tender and the filling to heat through.
Bake uncovered: Remove the foil and continue baking for an additional 15-20 minutes until the peppers are fully tender and the cheese on top is melted and golden brown.
Garnish and serve: Remove the peppers from the oven. Top each with crushed whole wheat or gluten-free crackers and sprinkle with fresh chopped parsley. Serve hot and enjoy your cheesy chicken stuffed peppers!

Notes

You can substitute any color bell peppers according to preference or availability.
Using rotisserie chicken saves prep time and adds great flavor; leftovers can also be used.
Adjust the amount of broth for a moister or drier filling depending on preference.
For a gluten-free option, ensure crackers are gluten-free and use gluten-free broth if not using water.
Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven for best texture.